MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Blueberry Cookies With Lemon Glaze
Categories: Cookies
Yield: 12 Cookies

1/2 c Vegan butter (112 g);
- softened
1 c Brown sugar (200 g)
2 tb Unsweetened vegan milk
- (30 ml)
1 ts Vanilla extract (5 ml)
1 ts Lemon zest (2 g)
2 tb Fresh lemon juice (30 ml)
2 c All-purpose flour (240 g);
- sifted
1 tb Corn starch (8 g)
1 ts Baking powder (4 g)
1/2 ts Sea salt (3 g)
1 3/4 c Fresh blueberries (260 g)
1 c Powdered sugar (120 g)
2 tb Fresh lemon juice (30 ml);
- up to 3 tb (45 ml)
1/2 ts Lemon zest (1 g)

Preparation time: 15 minutes
Cooking time: 14 minutes

These vegan blueberry cookies are summer in dessert form. Loaded with
jammy pockets of fresh blueberries and topped with a mouth-puckering
lemon glaze, you won't be able to stop at one.

Prepare the oven. Preheat the oven to 350?F (175?C). Line a large
baking sheet or two smaller baking sheets with parchment paper.

Cream the butter and sugar. In a large mixing bowl, beat the softened
vegan butter and brown sugar together on medium speed until lighter
in colour and fluffy, about 2 to 3 minutes. This helps give the
cookies a softer texture.

Add the wet ingredients. Add the vegan milk, vanilla extract, lemon
zest, and lemon juice. Mix until fully combined. The mixture may look
slightly curdled, and that is fine.

Mix the dry ingredients. In a separate bowl, whisk together the
flour, corn starch, baking powder, and sea salt until evenly combined.

Form the dough. Add the dry ingredients to the wet mixture. Stir
gently just until no dry streaks remain. Do not overmix.

Fold in the blueberries. Carefully fold in the blueberries with a
spatula. Try not to break them too much, or the dough can become
streaky and wetter.

Scoop the cookies. Scoop about 2 tb (30 g) of dough for each cookie
and place them on the prepared baking sheet, leaving some space
between them. Lightly shape them into thick rounds with your hands.
These cookies do not spread very much, so shaping them a little now
helps them bake more evenly.

Bake. Bake for 14-16 minutes, until the edges are set and just lightly
golden. The centers should still look soft.

Cool. Let the cookies rest on the baking sheet for 5 minutes, then
transfer them to a wire rack and cool completely before glazing.

Make the glaze. In a small bowl, whisk together the powdered sugar,
lemon juice, and lemon zest until smooth. Start with 2 tb (30 ml)
lemon juice and add a little more only if needed to make it easy to
drizzle.

Finish the cookies. Drizzle the glaze over the cooled cookies. Let the
glaze set for 10 to 15 minutes before serving.

Recipe by Jessica Hylton

Recipe FROM: <https://jessicainthekitchen.com/blueberry-cookies/>

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